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INGREDIENTS<\/strong><\/p>\n 500 gr Cream Cheese Biscuit Base<\/strong> Double this amount for 12″ Spring Form Tin.<\/p>\n Add a little METHOD<\/strong><\/p>\n Biscuit Base Topping NOTE INGREDIENTS 500 gr Cream Cheese 2 Tbsp Of Greek Yogurt 160 ml Tub Of Double Thick Or Cooking Cream 1 400 ml Tin Coconut Cream…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[71],"class_list":["post-1543","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1543"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1543\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1543"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 Tbsp Of Greek Yogurt
\n160 ml Tub Of Double Thick Or Cooking Cream
\n1 400 ml Tin Coconut Cream
\nZest of 1 Lemon
\n1 Lemon Juiced<\/p>\n
\n200 gr Digestive Biscuits {I used Arnott’s Shapes Cheddar Biscuits}.
\n120 gr Butter Melted<\/p>\nsugar<\/s> if you want to.<\/p>\n
\n1 Put the biscuits into a food processor and blitz them until you have fine crumbs
\n2 Alternatively, place the biscuits in a freezer bag or between a clean tea-towel on a flat surface and crush them using a rolling pin,
\n3 Place the crumb in a glass bowl and add the melted butter mix well to completely combine4
\n4 Line the bottom of a 23cm spring-form tin, with baking parchment and put the biscuit mix in, press it down using the back of a spoon or a flat weight, the bottom of a heavy glass always works well, to get a flat even surface
\n5 Place in the fridge to cool and set for at least 30 minutes<\/p>\n
\n1 Let cream cheese come to room temperature.
\n2 Put cream cheese, greek yogurt, cream and lime in a bowl and whisk together.
\n3 When Biscuit base is set add the topping over the base and level it out.
\n4 Return to fridge to set.<\/p>\n
\nCheeses that can be used.
\nPhiladelphia, Cottage Cheese, Ricotta Cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"